Cheese Soup

Ingredients

• 4 tablespoonfuls grated cheese
• 2 cupfuls cream
• 2 eggs
• 3 quarts clear soup stock
• 1½ cupfuls flour
• 4 tablespoonfuls Crisco
• Salt, pepper, and paprika to taste
• Finely grated cheese

Method

1. 1

   Put flour into double boiler, add gradually cream, Crisco, 4 tablespoonfuls of grated cheese and paprika to taste, stir over fire till a smooth paste.

2. 2

   Break in eggs, mix well, cook two minutes longer and allow to cool.

3. 3

   Roll into balls, when they are all formed, drop into boiling water and cook gently five minutes.

4. 4

   Drain and put into soup tureen.

5. 5

   Pour over boiling stock and serve with dish of finely grated cheese.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 24. The excerpt below is the record exactly as published.

Cheese Soup 4 tablespoonfuls grated 2 cupfuls cream cheese 2 eggs 3 quarts clear soup stock Salt, pepper, and paprika 1% cupfuls flour to taste 4 tablespoonfuls Crisco Finely grated cheese Put flour into double boiler, add gradually cream, Crisco, 4 table- spoonfuls of grated cheese and paprika to taste, stir over fire till a smooth paste. Break in eggs, mix well, cook two minutes longer and allow to cool. Roll into balls, when they are all formed, drop into boiling water and cook gently five minutes. Drain and put into soup tureen. Pour over boiling stock and serve with dish of finely grated cheese. Cream of Tomato Soup 2 tablespoonfuls flour 1 teaspoonful celery salt 1% tablespoonfuls Crisco Salt, pepper, and paprika to 1 cup

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